Food Fashion Recipe Blog

Healthy Creamy Kale-Lentil Daal

January 3, 2017 By Asha Shivakumar

HAPPY NEW YEAR!!! Wishing you all a very wonderful 2017!!

I woke up on NYE, reflecting on how it was a wonderful 2016.

When I say wonderful, it was, with some complexity. It had its ups and downs. And when I say wonderful, I meant that I chose to focus on the wonderful things. I tried to focus on the positive things. I learnt how to heal myself and look at what I had in front of me. I learnt that there’s no right way of life, no right way of living, or a perfect life. Perfection is a perception. It’s what we make of it.…

Paneer Tikka Masala – 30 minute Creamy Restaurant Style Paneer Tikka masala

December 13, 2016 By Asha Shivakumar

Paneer Tikka Masala is one of India’s most popular paneer recipe. This recipe with Indian paneer or cottage cheese cubes in a creamy tomato sauce is one I love and order every time. Easy to make at home, and it tastes EXACTLY like restaurant style paneer tikka masala.

Late fall brings excitement over the return of soups, spicy meals, desserts, pies, and the opportunity to fill the kitchen with the heat and heady smells of herbs and spice. Winter follows with spectacular holiday celebrations, with friends talking around grand feasts.

This is one dish which is present always at winter parties and meat eaters adore it equally….

Stuffed Shortbread Cookies with Walnut-Fig-Cocoa Halwa/ Kolooche

November 29, 2016 By Asha Shivakumar

This is ridiculously delicious and incredibly impressive. What if I said it was ridiculously simple too?

If you’ve followed me along in my food journey, you know very well that I love to create fancy food with a twist. Also, I’m not very picky. I like simple food that has a punch and is pleasing to the eye. I can’t ice cakes, and I can’t decorate fancy cookies. Still, I do love pretty things.

…

Curried Crisp Pan Roasted Brussels Sprouts with Pomegranate and Peanuts- South Indian Style

November 17, 2016 By Asha Shivakumar

The Autumn of 1996, cold and lonely.

I could not step out without the loud chatters of my teeth and my numerous layers of clothing. I was cooped inside for those three months, and do remember, I live in beautiful California, where the temperatures are pretty perfect.

I remember the beautifully decked malls, and the grocery shops filled with ingredients I hadn’t seen or tried or heard of. A new world, new friends, a new life. I never really understood the sitcoms. I continually complained about Seinfeld being dry humor.

My best friend (my only friend then) and I enjoyed our funny moments together. Our apartment was ten minutes away from the grocery store, so we would walk to it. Those trips were always quite interesting. We would go with the intention of getting only one bag and come back walking with two in each hand, weighing a ton.…

The Power of Relaxation

November 10, 2016 By Asha Shivakumar

For the love for tea and relaxing . Thanks to Pure Leaf and feedfeed for sponsoring this post.

Not a recipe or food post, but something which is very important in my opinion.

My amma/grandma had the most beautiful, longest, thickest hair with hints of silver touches. Carefully and painstakingly, using the best homemade shampoos, she air dried her hair on the front porch. Combing and detangling her hair was so pleasant and soothing. It was just so remarkable how her hair touched the top of the knee. Finally, a face mask made out of milk cream and sandalwood powder completed a Friday schedule.

Did I mention her skin was impeccable? It was. Her face oozed a sense of calm even while she managed six sons, a daughter, a daughter-in-law, a little kid who held her saree. Each one had a different demand that she always fulfilled.

When I think of how calm, relaxed, and in the moment she always was, I hoped and fantasized that I would be like her one day. Now, as an adult, I realize it wasn’t the hair mask, the face mask, or the help she got from her loving sons, although it helped. She had stress for sure, and a financial crunch, but nothing got to her. It was her choice to be happy. But how did she do it?

…

Apple Cake-Pancake with Candied Walnuts

November 5, 2016 By Asha Shivakumar

Happy November!!! Happy Fall!

Fall is absolutely my favorite season, for its beautiful rich dense colors and the chill in the air. While summer has its own glory, this time of the year brings out the warmth, coziness, and hospitality in all of us. The plethora of colors we see when we go for a walk is unmatched, although living in the Bay, the fall colors are not easily seen.

Weekend comes and I always almost have waffles, muffins or pancakes. The thought that comes when I make these is that, they would come handy on the weekdays too. Guess what, I make 10 or 30, they are gone by Sunday evening.

…

Malpua (Sweet Pancake) Stuffed With Ricotta-Coconut Rum Cream

October 24, 2016 By Asha Shivakumar

“Alcohol and desserts are pretty great on their own. When combined, the results are often epic”. – Ash

Diwali is right out the corner. Colors, lights, fireworks, clothes, family, friends, parties, dancing, and, of course, we can’t forget about the food. There is so much food and sweets. I love the spirit of this festival. It has the spirit of coming together, laughing over mugs of coffee and tea, snacking, and just relaxing. One of the specialties of Diwali is the snacks that are prepared days before the actual festival…

…

BISI BELE BAATH(Spicy Vegetable Khichdi/Khichri)

October 11, 2016 By Asha Shivakumar

Born and brought up in Bangalore gave me some insight into traditional food of Karnataka. Having a fabulous grandma-aunty who cooked like Julia Child was even better. She was a lady of precision. The smell that came from her kitchen literally pulled dad and I to the balcony. We stood there discussing what she was making. Everything smelled and tasted divine. Ofcourse, we wanted a bite or more of everything she made. We had to refrain ourselves from going and knocking her door to start a conversation just for some food. There were times she would pack some for us, and you have no clue how happy we were whenever that happened. I remember the moment, her grandson would come up to drop the plate and we would very politely take it and the moment the door was shut, hungry or not, gobble up the whole thing.

I remember I used to come home from school and pick up the keys from our tenant grandma-aunty. She was too sweet at times to call me in to feed me some Akki Rotti(rice roti), some Chitranna(rice) or Semiya Upma(which was the best I’ve ever tasted).

One day I remember, she was making a spice powder and the smell was crazy intoxicating. I asked her what it was for and she said it was for BISI BELE BAATH. She told me she’ll share it with me when she cooks it. Yes, I waited a whole 2 and a half days for that. I still remember the moment she gave me a bowl with a generous dose of ghee and chips for the crunch. I remember I wanted to fall at a her feet or hug her. I was just a high schooler at that time. I was blown away at how good it was. I was warm and happy from within. It was that good, I remember that moment all too well.

I got my burgundy diary out and immediately had to write down the recipe. She was so precise, so dedicated and so literal in the details. I was/am always amazed at how perfect this turns every time I make it.

To my grandma aunty, wherever she is. Thanks for this treasure of a recipe.

Hope you get to try it out. It’s vegan, one of the most traditional ancient dishes, gluten free and super healthy. Perfect for this cooler weather or anytime.

Have a lovely day my dear friends.

Follow me on Snap(Ashfoodfashion) and Instagram for daily food stories.

5.0 from 1 reviews

BISI BELE BAATH(Spicy Vegetable Khichdi)

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

A traditional vegan, gluten free healthy mix sure to comfort the tummy any time of the year.

Author: Ash

Recipe type: Rice, Entree

Cuisine: Indian

Serves: 4-6

Ingredients

1 cup medium grain rice(sona masoori)
½ cup toor/tuvar daal
lemon sized tamarind soaked in ½ cup of water and juice taken out and drained
VEGETABLES (beans, carrots, cauliflower, peas, moringa)

For the masala paste

1 tsp vegetable oil
2 tbsp channa daal
2½ tbsp coriander seeds
1 tsp urad daal
8-10 red chilies(according to your spice level)
1 tsp fenugreek seeds (meethi seeds)
3 pinches asafoetida/hing
⅓ tsp turmeric powder
½ fresh grated coconut or frozen (fresh is best)
Salt

For tempering

OIl
1 tsp mustard seeds
1 tsp cumin seeds
1 pinch of asafoetida/hing
10-12 cashew (broken)
10-15 curry leaves

Instructions

Wash the rice and daal/lentil well and cook in a pressure cooker for 3 whistles or in a pan with 4 cups of water until it is completely cooked. Turn off the heat and set aside.
Cook the vegetable in 2 cups of water, salt and turmeric powder until it is 90 percent cooked. Turn off and set aside.

For the Masala Paste:

In a small frying pan on medium heat, add the channa daal, coriander seeds, urad daal and fenugreek seeds and fry until it is slightly browned and toasted. Add the whole red chilies, asafoetida, turmeric powder and saute for a minute and turn off the heat. Grind this a blender with coconut, ½ cup of water to a smooth paste and set aside.

Putting it together.

Now, mix the rice with the vegetable, add the ground masala paste, the thick tamarind juice and check for salt. Mix, Simmer and cook the rice mixture for 15 minutes. Turn off the heat. The mixture should be little runny and not very thick at all. This will solidify as it sits.

Tempering

In a small pan on medium heat, add some oil. Add the mustard seeds, cumin seeds, asafoetida cashews and curry leaves. Let it splutter and add it to the rice mixture. Mix well.

SERVE Hot with some potato chips, papad and generous drizzle of ghee.

Enjoy

Wordpress Recipe Plugin by EasyRecipe

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta

October 3, 2016 By Asha Shivakumar

Life is Perfectly Imperfect.

The last three weeks have been blurry, chaotic, rushed, and imperfect in a way. My car is messy, it looks like my garage has been hit by a mini torpedo, and my carpet, in a few places, looks muddy. While folding laundry, I noticed my teen’s pants have rips…. I had to be careful that my little human boy has not been bitten in his private area ;). I am more jittery, forgetful and haven’t got the time to spend a cozy huggy time with my human boys.

WE GOT A PUPPY. Waffles. He is a doll, a sweet sweet baby who turns rowdy for just a few minutes a day.

Yes, my laundry doesn’t get done fast enough. My to-do list has been growing a little bit too fast, nothing gets ticked off. As I drive off to a meeting, I have puppy hair on my pants. My hair smells like Waffles, our home suddenly smells like a puppy.

I haven’t had anyone cling to my feet in 10 yrs. All I do now is send pictures of Waffles shake hands, behave and just his cutest little pointy ears to everyone who shows the merest interest. I’m like this crazy mamma.

As crazy as life sounds and looks right now, isn’t it what it is all about?! Life is a learning process. Sometimes, small simple struggles are exactly what we need in our life. I had a period when everything was calm, and life was always quiet and peaceful. Now, I appreciate the peace and silence, even if it’s for an hour a day. When we have it all, we don’t miss it. Why do we only miss something when it’s taken away?

I like my chaos. I love my Waffles, the energy and endless kisses and love he gives us. I like that my boys feel responsible for someone. I feel COMPLETE.

Loving life in all it’s imperfections is the best. Don’t you agree?

This pasta, in a way, is what I call my accidental recipe gone good. A bit of this, a touch of that, and some cheese, and it’s perfect in all it’s hotchpotch mess.

5.0 from 1 reviews

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Author: Ash

Recipe type: Appetizer Lunch

Cuisine: American, Middle Eastern

Serves: 4-6

Ingredients

For the Hummus

2 16 oz cans butter beans rinsed and drained or 1 cup dried beans soaked in water overnight
6 cloves of garlic
¼ cup walnuts
1 tsp red chili flakes
3 tbsp lemon juice
½ lemon zest
2 tbsp chopped cilantro(optional) or parsley
1 tsp toasted and crushed cumin
3 tbsp olive oil
½ tsp of freshly cracked pepper
1 tsp salt
3-4 tbsp water

For the pasta

1 tbsp oil
1 tsp fennel seeds
1 head of broccoli chopped to small 1 inch size
1 cup of chickpeas/garbanzo cooked(use canned or cooked)
1 cup packed spinach finely chopped
½ cup of the hummus
½ cup pasta water
4 cups cooked wheat/semolina fusili pasta
Pepper jack cheese to top the pasta with or flavored hard cheese

Instructions

For the Hummus

If you are using dry beans, soak it in water overnight. Cook with 4 cups of water with NO SALT. After about 15 minutes, check if it is cooked. Then add some salt, let it sit in the salted water for few minutes and drain. This way you will ensure that the beans are lightly salted and it does not get tough or rubbery. Cool before making hummus.
If you are using canned, it's very easy, just drain and rinse well before using.
Add everything for the hummus in a food processor except for the water and whip and grind it under a coarse paste is formed. If you want add a few tablespoons of water to make it slighly thinner. The thicker consistency is great for dips with crackers or bread sticks.

For the Pasta.

Cook the pasta for 8-10 minutes in salted water or until al dente. Drain it, keep some pasta water aside.
In a saute pan, add a tbsp of olive oil, let it get hot and add the fennel seeds and let it splutter. Add the chopped broccoli and salt it, saute and cook for a minute. Then add the chickpeas and the spinach and saute until the spinach wilts. Add the hummus and add hot pasta water to water it down and mix well. Add the cooked pasta, mix through and turn off the heat.
Add the cheese and serve immediately.

Wordpress Recipe Plugin by EasyRecipe

Butter Bean Walnut Hummus and Broccoli-Spinach Butter Bean Pasta |foodfashionparty|

Baked Okra stuffed with Spiced Peanut Mix (Easiest Recipe)

September 20, 2016 By Asha Shivakumar

Indian food is quite simple, and this is a recipe which shows just that.

The vibrant, intensely colorful Indian food has found its way into many hearts. However, I do hear very commonly that “the spices are overwhelming.” I completely agree, especially for someone who is completely new to the array of spices Indian food has to offer, although it is not really too hard. In fact, I do tell many that you can always create an Indian flavored dish with ingredients you already have at home. It’s that simple.

I don’t exactly remember the first time I had it, but I do remember who taught me to make it. After that, I’ve never stopped. The best thing about this recipe is that you can use the spice mix for many vegetables: stuffed potato, stuffed cauliflower, stuffed bitter gourd, or you could even toss the spice mix in a beans curry! It’s all so good. This is a basic recipe, and a very popular one.

I definitely try to hold on to every part of Indian culinary culture I’ve learnt, and try to simplify it so that it’s attainable. I definitely think you’ll agree that this is one of the simpler recipes that’s still so authentic. I really hope you get to try it out.

Baked Okra stuffed with Spiced Peanut Mix

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Author: Ash

Serves: 4

Ingredients

Okra - 1 pound

Spice Stuffing mix

3 tbsp peanuts roasted and coarsely powdered
⅓ cup chickpea flour
⅓ tsp garam masala
1 tsp chili powder
½ tsp salt
1 tbsp sesame seeds
⅓ tsp cumin seeds
½ tsp sugar(optional)
2 tbsp canola oil
Bake at 400 degree for 20 minutes

Instructions

Prep the okra by wiping it with a damp cloth and trim off the ends and the top and set aside.
Mix all the ingredients for the stuffing mix and set aside.
Preheat oven to 425 degrees for 15 minutes.
Slit the okra/bhindi in the middle but not fully, it still needs to hold it's shape. Stuff 1 tsp of the mixture in the middle and line all in a baking tray.
Lower the temperature of the oven to 400 degrees.
Drizzle oil evenly over the okra and bake them at 400 degrees for 20 minutes or until the okra is completely cooked.
Serve it with rotis or soak them in yogurt and serve it with some rice.

Notes

This spice mix c an be stored in a bottle in the refrigerator for upto 2-3 months.

Wordpress Recipe Plugin by EasyRecipe